Pearson's Correlation Between Physico-chemical Aspects of Wheat Flour and Quality Attributes of Cookies

Pakistan journal of scientific and industrial research Pub Date : 2020-03-18 DOI:10.52763/PJSIR.BIOL.SCI.63.1.2020.1.8

A. Riaz, I. Pasha, M. Sharif

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引用次数: 1

Abstract

In this study, we investigated various physico-chemical properties of wheat and evaluated their correlation with cookie attributes. Results showed that damaged starch in wheat varieties ranged from 6.28 to 10.97%. SDS-sed. and AWRC values were recorded as 18.20-30.50 mL and 43.91-66.85%, respectively. WSRC, SOCSRC, SUCSRC and LASRC values varied over a wide range as 50.83-69.64%, 56.66-82.03%, 75.79-106.97% and 79.43-121.20%, respectively. Physical analyses of cookies made with wheat varieties indicated 25.20-26.60 cm width, 5.80-6.40 cm thickness and 39.38-45.86 spread factor and 2.17-3.91 kg hardness. Important correlations were reported between water absorption and SDS sedimentation (r= 0.912*). Likewise, a positive relationship was found between damaged starch and SUCSRC (r= 0.985**).Spread factor was found to be negatively correlated to ash (r= -0.977**), protein(r= -0.892*), SOCSRC (r= -0.952*), WSRC (r= -0.892*) and hardness (r= -0.990**).Correlation studies indicated that physico-chemical characteristics of flour are imperative in the evaluation of cookie making quality.

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小麦粉理化性质与饼干品质之间的Pearson相关性

在这项研究中，我们研究了小麦的各种理化性质，并评估了它们与饼干属性的相关性。结果表明，小麦品种淀粉受损率为6.28% ~ 10.97%。SDS-sed。AWRC值分别为18.20 ~ 30.50 mL和43.91 ~ 66.85%。WSRC、SOCSRC、SUCSRC和LASRC值差异较大，分别为50.83 ~ 69.64%、56.66 ~ 82.03%、75.79 ~ 106.97%和79.43 ~ 121.20%。小麦品种饼干的物理分析结果表明，饼干的宽度为25.20 ~ 26.60 cm，厚度为5.80 ~ 6.40 cm，铺展系数为39.38 ~ 45.86，硬度为2.17 ~ 3.91 kg。吸水率与SDS沉降有重要的相关性(r= 0.912*)。同样，受损淀粉与su证监会呈正相关(r= 0.985**)。扩散因子与灰分(r= -0.977**)、蛋白质(r= -0.892* *)、SOCSRC (r= -0.952* *)、WSRC (r= -0.892* *)、硬度(r= -0.990**)呈负相关。相关研究表明，面粉的理化特性是评价饼干制作质量的重要指标。

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Pakistan journal of scientific and industrial research

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